Chicken roast

Food for thought – an egg shell can have as many as 17000 pores over its surface

what’s happening in my kitchen…

I think my favourite method of cooking is slow roasting. It reminds me of winter and warm aromas travelling through the house.
a roast, any roast, with wholesome veggies, rice, gravy, wine, fireplace and a beautifully set table. bliss!
there are so many wonderful ready-made gravies available these days but I still prefer making my own. even just a simple self-made gravy is worth the little bit of extra effort.
admitting that the shop bought stuff is a huge time saver and no one should feel guilty for enjoying a little bit of simplicity in life.
Low and slow locks in moisture with an end result of juicy, tender meat.

Ingredients | serves 6
1 whole bird, giblets removed
7 garlic cloves, whole & peeled
1 onion, sliced
1/2 carrot, peeled & quartered
6 thyme sprigs & 2 extra
4 rosemary sprigs & 2 extra
1 lemon, halved
1/2 c white wine
2 c chicken stock / broth
2 tbs olive oil
1 tsp chilli flakes (optional)
4 tbs butter
1/2 tsp brown sugar
1tsp corn flour (optional)

preheat oven to 160 degrees C. place the sliced onion, carrot, garlic, 2 rosemary sprigs and thyme sprigs into an oven proof dish and place the bird on top. stuff the extra thyme & rosemary into the cavity followed by the halved lemons. rub the bird with the olive oil and season well with salt, black pepper and the chilli flakes, if using. push the butter in under the skin, just above the breasts & legs. pour the white wine & chicken stock into the dish and place into the preheated oven. roast for 2.5 hours, until the meat almost falls off the bone.
remove from the oven, place the chicken into a separate dish and portion, discarding any excess bones, herbs, halved lemons & whole carcass.
(or keep the chicken parts to make chicken stock.)
using a handheld blender, blend the stock, wine & onion mixture and pour through a sieve, into a small pot. bring to the boil, then lower the heat to a gentle simmer to reduce. add the 1/2 tsp brown sugar and salt & pepper to taste.
if necessary, mix the corn flour with water and pour into the sauce to thicken.
serve with white rice & colourful veggies.

from my kitchen to yours, with love x

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